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Spicy garlic roasted asparagus and broccolini, pickled radishes, sesame wilted kale, savory rhubarb poached in star anise and lime zest, shaved cucumber, sliced chioggia beets, shredded cabbage, sesame seeds, and fresh basil. All of these flavors compliment one another amazingly well, and together they make a beautiful and healthy salad with a perfect mixture of raw and roasted vegetables; all tossed together in a pomegranate ponzu sauce that is the perfect amalgam of sweet and umami flavors.

Alright, friends…the wait is over. I finally got my act together and wrote up this recipe for you all. This recipe is very similar to my Marbled Blood Orange Cheesecake Brownies– but with a little Spring rhubarb twist!

I love creating colorful toast and partaking in an act which I have dubbed a ‘toast extravaganza’. This is not your everyday avocado toast, but rather for those days when you want to kick things up a notch.